mixture experimental design

Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours

Ogbonnaya, M., Onwuka, G. I. & Ezeama, C. F. · Asian Food Science Journal · 2025

The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia Stat...